Source: dLife

Crunchy salad layered with green peas, scallions, cheese, plum tomatoes, hard boiled eggs, and more.

Servings

10 cup Lettuce, romaine, fresh, shredded , about 1 medium head
8 oz Nuts, chestnuts, Chinese, cooked , canned and drained (water chestnuts)
1 cup Peas, green, sweet, frozen
1 cup fresh chopped celery , thinly sliced
1 cup chopped scallions , sliced
1 cup Cheese, mozzarella, low moisture, partially skim, shredded (or Swiss cheese shredded)
1.5 cup fat free mayonnaise (or light mayonnaise)
3 fresh plum tomatoes , chopped, about 3/4 cup
2 Eggs, hard boiled, medium , chopped

1 Place the lettuce in a 4-quart glass bowl. Layer the water chestnuts, peas, celery, scallions, and put cheese over the top.
2 Spread the mayonnaise over the top of the salad, forming an even layer that extends all the way to the edges.
3 Cover with plastic wrap and refrigerate for several hours or overnight.
4 Just before serving top with the tomatoes and eggs. Toss to mix and serve immediately.

Chill overnight for extra flavor.